Well first you need an electric smoker, but once you have that handled it's about as close to doing nothing as you can do and still get a good meal out of it.
Store had bone in pork shoulder for under $2/lb. We do it simply, basically the same as we do ribs. Cover it all over with yellow mustard. Husband thinks he doesn't like yellow mustard but agrees that the finished product is not mustardy... Anyway, season to your tastes. We usually do a pretty heavy sprinkle of Montreal (so mostly pepper, salt, and garlic) with an additional sprinkle of granulated garlic. We let that sit on the pork for some amount of time (minutes to hours) and then cook low and slow, overnight for 12 hours or so. That was actually Saturday night and pulled pork was what's for dinner then as well as tonight.
After that, it looks like the picture below. With the ribs we cook on the racks with a drip pan below. The shoulders are so fatty we keep in the pan. I think from the two pieces we had 4 cups of fat/juice??
This batch we shared with our neighbor as thanks who got some dirt and filled in some holes in his yard, and went ahead and did some leveling and fresh seed on our side too.
I like things that mostly I can ignore and feel virtuous that I am doing something... same thing with laundry.